Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
  • 3 boneless skinless chicken breasts (about 1 ½ pounds)
  • 3 cups chicken stock
  • 1 (19-ounce) can mild green enchilada sauce
  • 1 (14-ounce) can yellow corn, drained
  • 1 (4-ounce) can green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 red bell pepper, diced
  • 2 tablespoons lime juice, from 1 lime
  • 1 jalapeño, thinly sliced (optional)
  • Sour cream, for serving (optional)
  • Avocado, for serving (optional)
  • Tortilla strips, for serving (optional)
  • Cotija cheese, for serving (optional)
  • Fresh cilantro, for serving (optional)

Instruction

  • Set the Instant Pot to saute and add olive oil
  • Once the oil is glistening, add the onions and cook until translucent, about 5 minutes
  • Add the garlic and cook until fragrant, about another minute
  • Add the beans, chicken, chicken stock, enchilada sauce, corn, chilies, cumin, chili powder, salt, pepper, and bell pepper
  • Cover and secure the lid with the valve set to seal
  • Using the manual pressure cook setting, cook for about 15 minutes
  • Open the valve and allow the steam to release.Transfer chicken to a plate
  • Use two forks to shred the chicken.Add the shredded chicken and lime to the Instant Pot
  • Set to sauté and simmer, uncovered, for about 5 minutes.Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if desired. Note: For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender) and return to the Instant Pot. To make this chili on the stovetop: Heat olive oil in a large Dutch oven over medium heat
  • When the oil is glistening, add the onion and cook until translucent, about 4 minutes
  • Add the garlic and cook until fragrant, about 1 more minute.
 Add the chicken, chicken stock, enchilada sauce, chilies, cumin, chili powder, salt, and pepper
  • Stir to combine
  • 
Increase the heat to high and bring to a boil
  • 
Then, reduce the heat to low
  • Cover and simmer until the chicken is cooked through and shreddable, 25 to 30 minutes, Transfer the chicken to a plate and use two forks to shred it
  • Stir the beans, corn and bell pepper
  • Cover, reduce heat to low, and cook for 5 to 10 minutes
  • Add the shredded chicken and lime juice to the pot and stir to combine